Christmas reindeer cookies

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Big picture of biscuits materials; use after softening of the butter room

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Sugar powdered into the butterbains, mixed with a razor to prevent the splattering of sugar

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When you slide with an electric omelet, you add half of the egg fluid, and you mix it fully and you add a second

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Butter egg paste is smooth

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Sifting flour into butter paste

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We'll mix it with a razor. We'll have no dry powder

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Cut off a bag, put the dough on the bag, and rub it in a little tight

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It's thick, it's in the oven, it's cooled in the fridge for more than two hours, it's hard to get out

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Take out the frozen, hard, skin, and make it about three or four millimeters thick. Snippets

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It's a half-cm-diameter cookie. The rest of the skin is removed, sliced, sculpted

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Put the biscuit code on the non-glaze. Move

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Send it to the preheated mid-level oven, 170 degrees, up and down, about 15 minutes

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Take it off the grill when you're done with it

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Black chocolate goes into the bouquet, melts in water, cuts small mouths at the front end of the bag, paints reindeer horns and eyes on the cookies

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Squeeze into the bouquets and squeeze out the nostrils; then add a small amount of chromosomal to the chromosomal mix, and eat sugar grains into the chromium, rolling, and if red sugar is present, this step can be omitted

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Put the frosting in a clamp and make it a little red nose

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Isn't that cute

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A fat little round face

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Look on the side. It's kind of funny with a little nose

The butter does not need to be beaten until fluffy and white; simply beating it until smooth is sufficient. Storage bags are more practical than plastic wrap; they can be cleaned and reused, which is very convenient for rolling out dough and cutting shapes. Adjust the baking time based on your own oven and the size and thickness of the cookies. The amount of icing required here is small, so you can make a larger batch at once. Cover with plastic wrap and refrigerate; it will stay fresh for three to five days. Icing preparation: Mix 5g of egg white powder with about 20g of water until uniform, add about 80g of icing sugar and beat into a paste; do not add the water all at once, adjust according to the consistency. If you don't have egg white powder, fresh egg whites can also be used; use half an egg white, add icing sugar as needed, and beat until the desired consistency is reached. If you have red sugar sprinkles or sugar balls, you can dab some icing to stick them directly onto the cookies.